cdqmex.com
posted:10/13/2012
A bit of a change to this recipe which is also very fast and yummy. We use a variation of the recipe in my restaurant every day.
1 Bag corn chips (restaurant style) from the grocery. (We make our own)
1 Small bag of Pork Rinds (not the hard ones)
In a non-stick skillet, heat 1/2 cup of chicken broth to a slight boil.
Add corn chips and pork rinds. Cover until chips and rinds are soft.
Continue with the posted recipe.
We also add a couple of eggs any style to top the Chiliques
